Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Soubise Sauce
  Sauce Allemande Drawn Butter Sauce  

Soubise Sauce

2 cups sliced onions
1/2 cup cream or milk
1 cup Velouté Sauce
Salt and pepper

Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or “hard boiled” eggs.

  Sauce Allemande Drawn Butter Sauce  
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